Thursday, 24 February 2011

Chocolate Mini Cupcakes with Peanut Butter Frosting

I have been in a cupcake Coma since trying this recipe. This has got to be the best icing recipe I have ever made! Not too sweet...I could literally sit with the spatula and eat the entire bowl of icing. I usually wouldn't be able to do that with a regular vanilla butter cream (too sweet for me). But this particular frosting recipe was A-M-A-Z-I-N-G!
What you'll need:
1\3 cup of butter
1\3 of vegetable shortening
3\4 cup peanut butter

1 Tsp of pure vanilla
4 cups of sifted confections sugar
4-6 tablespoons of milk

Cream together the softened butter & shortening.
then add the peanut butter and vanilla. add one cup at time of icing sugar. its will start to look very dry after a few cups but don't worry once you add the milk it will all be good. So then gradually add your milk.

you can refrigerate up to 2 weeks. make sure you cover up your unused portion so it does not dry out. If you put in the fridge to keep,make sure you re whip it before icing your cake.
Then topped with my favorite all time Candie...

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